RICE SALAD WITH SMOKED GOUDA AND GARLIC DILL VINAIGRETTE
This recipe comes from "The Best 125 Meatless Main Dishes" cookbook. The original recipe used celery, but since I can't stand the stuff, I substituted fennel bulb. This is the most requested dish that I bring to potlucks! Note: There have been times when I forgot to pick up fresh dill. I substituted the leafy fronds from the fennel with no problem! Cook time is the time needed to refrigerate the salad.
Provided by ribbit
Categories Long Grain Rice
Time 5h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Drain and rinse kidney beans.
- Set aside.
- Bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes.
- Stir and fluff the cooked rice, cover, and set aside.
- Meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar.
- Add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved.
- Whisk in dill, and set aside.
- Combine the cooked rice with the red pepper, green onions, fennel and beans.
- Pour on the dressing and toss well.
- Add the cheese and the peas and toss again.
- Refrigerate for 4 hours or overnight to let the flavors meld.
- Allow to sit at room temperature for half an hour before serving.
Nutrition Facts : Calories 464.9, Fat 27.2, SaturatedFat 7.7, Cholesterol 32.3, Sodium 481.7, Carbohydrate 42.3, Fiber 6.2, Sugar 6.6, Protein 14.1
GREEN SALAD WITH DILL VINAIGRETTE
Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce - choose your own adventure.
Provided by Eric Kim
Categories salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
- Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
- When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
- Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
SMOKED GOUDA AND SPINACH RICE CASSEROLE
My DBIL works in the rice industry here in our area where they had a contest for winning recipes, the company then sent home some of the best recipes with their employees. Here's one more that my DS has tried and her family really enjoyed. Serving sizes, preparation and cooking times are questimated since DS did not include them with her recipe to me, and I have yet to make this up...will revise when I do.
Provided by Chabear01
Categories Long Grain Rice
Time 40m
Yield 1 cup, 7-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Heat oil in large skillet over medium-high heat, add shallots and mushroom, saute about 6 to 8 minutes or until tender.
- Add hot rice, spinach, 1 1/4 cup gouda, and the cream. Stir until cheese melts and the mixture is heated through.
- Put mixture into a lightly greased 2 qt casserole, sprinkle remaining cheese over the top, broil about 2 minutes to melt cheese.
Nutrition Facts : Calories 374.7, Fat 24.6, SaturatedFat 12.4, Cholesterol 71.7, Sodium 308.7, Carbohydrate 26.7, Fiber 1.6, Sugar 1.4, Protein 13.1
WILD RICE BRUSSELS SPROUTS AND SMOKED GOUDA SALAD
I tried to re-create (copy cat) this side dish I found at Costco and can't find any more. With smoked gouda and roasted brussels sprouts, you can't go wrong! Love this dish.
Provided by soveria
Categories Free Of...
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice according to package directions.
- In large saute pan, heat olive oil on medium. Add brussels sprouts, season with salt and pepper to taste, and saute until tender and lightly browned, 8-10 minutes.
- In a bowl, stir cooked rice, sprouts, and all other remaining ingredients. Mix until cheese is melted and everything is nicely mixed. If too thick, add a little water to thin it out. Season with more salt and pepper, if needed.
- Serve warm/right away, 3/4 cup per person.
Nutrition Facts : Calories 269.5, Fat 12.4, SaturatedFat 3.4, Cholesterol 16.1, Sodium 158.8, Carbohydrate 33.5, Fiber 4.5, Sugar 12, Protein 9.7
THE WORLD OF RICE SALADS
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.
Provided by Mark Bittman
Categories Rice Salad Potluck Side Citrus Vegetarian Vegan Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
- Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
- Variations:
- Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
- Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
- Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
- Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
- Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.
CRISPY RICE SALAD WITH HALLOUMI AND GINGER-LIME VINAIGRETTE
If you delight in leftover rice - and the infinite ways to put it to good use - here's another technique to add to your repertoire: Crisp cooked rice in just a couple tablespoons of hot oil until it's scorched in spots, and simultaneously crunchy and chewy. The turmeric-stained rice clusters are used as salty croutons in this salad of ginger-lime marinated onions, seared halloumi and a pile of baby greens, a delicate backdrop that highlights the rice's crunch and the halloumi's squeak. A riot of texture, this salad crackles and pops.
Provided by Alexa Weibel
Categories dinner, weekday, weeknight, salads and dressings, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Make the ginger-lime vinaigrette: In a large bowl, stir together the sliced red onion, lime zest, lime juice, ginger, garlic and 1/4 cup olive oil. Season to taste with salt and pepper and set aside, letting the red onion marinate and tenderize.
- Prepare the rice: Heat 2 tablespoons olive oil over medium-high in a large nonstick skillet. Stir in the turmeric. Add the rice and cook, stirring quickly to coat the rice evenly, about 1 minute. (No need to break it up entirely; clumps are encouraged for texture.)
- Season generously with salt and pepper, and let rice sit, undisturbed, until crispy underneath and toasted in spots, 2 to 3 minutes. Gently turn the rice with a spatula, trying to preserve any clumps, and cook another 3 minutes, until crispy on the second side. (The rice should be almost equal parts crispy and chewy, and evenly stained by the turmeric.) Transfer to a large, paper towel-lined rimmed baking sheet, set in an even layer and let cool.
- Prepare the halloumi: Chop the halloumi into 3/4-inch cubes, then pat them dry using a kitchen towel or paper towels. Wipe out the skillet, then heat the remaining 2 tablespoons oil over medium-high. Add the cubed halloumi in an even layer and cook, stirring frequently, until golden at the edges, 2 to 3 minutes. (Sturdy but delicate, halloumi needs to cook quickly at a high temperature so it sears without fully melting down and losing its shape. Stir attentively!) Transfer to a paper towel-lined plate and season with pepper.
- When ready to eat, add the greens to the vinaigrette, toss to coat and season with salt and pepper. Transfer to a wide, shallow bowl or dish. (You want a big surface area to accommodate the toppings.) Scatter with the crispy rice clusters and hot halloumi. Serve immediately.
SMOKED GOUDA RISOTTO
Original recipe came from Cooking Light, but I've made adjustments. If you like Risotto, your going to love this one.
Provided by Galley Wench
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine water and broth; set aside.
- Melt buter in a large nonstick saucepan Over medium heat.
- Add 1/3 cup shallots, cover and cook for 2 minutes.
- Add rice.
- Cook 2 minutes uncovered, stirring constantly.
- stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
- Adding salt and 1/2 cup broth mixture, stir until absorbed.
- Continue adding broth 1/2 cup at a time, stirring constantly.
- Besure broth is absorbed before adding the next (about 20 minutes total).
- Stir in Gouda, cook just until melted.
- Stir in arugula or spinach.
- Cook just until spinach is wilted.
Nutrition Facts : Calories 408.9, Fat 11.1, SaturatedFat 6.6, Cholesterol 37.3, Sodium 949.4, Carbohydrate 56.6, Fiber 2.1, Sugar 1.6, Protein 15.3
SPRING RICE SALAD WITH LEMON-DILL DRESSING
Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.
Provided by Kumquat the Cats fr
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
- Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
- Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
- In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
- Add rice and vegetables and toss.
- Garnish with dill sprigs and lemon wedges if desired.
Nutrition Facts : Calories 255, Fat 5.1, SaturatedFat 0.8, Sodium 15.7, Carbohydrate 47.8, Fiber 6.6, Sugar 3.1, Protein 7.2
RICE SALAD WITH LEMON, DILL, AND RED ONION
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
- Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
- Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.
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